JP6687314B2 - Jelly molding and method for producing the same - Google Patents

Description

  The present invention relates to a jelly molding obtained by gelling reaction of pectin in the raw material with fruits or vegetables as a raw material, and a method for producing the same, and more particularly to a jelly molding having improved heat resistance and a method for producing the same.

  It is generally known that the cell wall or middle layer of plants such as fruits or vegetables contains a large amount of complex pectin, which is a complex polysaccharide. For example, in order to change the texture of fruits or vegetables, or to reuse the juice residue of fruits or vegetables, fruit or vegetable pulp consisting of water-insoluble solids is used as a raw material, and pectin contained in the raw material is used. , A method for obtaining a jelly molding is known. The gelation reaction of fruit or vegetable pulp is promoted, for example, by adding a metal ion or by demethoxylation (low methoxylation) with pectin methylesterase.

However, since the gel obtained from pectin easily disintegrates by heat, it was difficult to preserve the jelly molding for a long period of time, especially when a raw material was used.
Therefore, a method for producing a long-term storable jelly molded product disclosed in Patent Document 1 has been conventionally known. Such a jelly-shaped product is demethoxylated by the action of the enzyme of pectin methylesterase under the ultra-high pressure condition to demethoxylate the pectin, and then it can be stored for a long time.

Japanese Patent Publication No. 2009-502130

However, the jelly-molded article of Patent Document 1 cannot be heated yet, and it has been difficult to sterilize it again by heating or to use it for cooking with heating, for example.
As a result of the inventors' earnest research, the present invention focuses on the acidity of the jelly molded article obtained by the gelling reaction with pectin, and adjusts the acidity to a predetermined value to improve the heat resistance of the jelly molded article. It was made by discovering that the property can be improved. It is an object of the invention to provide a jelly molding obtained by gelation reaction of pectin, which has improved heat resistance, and a method for producing the same.

In order to achieve the above object, the present invention uses a fruit or vegetable containing pectin as a raw material, and obtains a jelly obtained by gelling pectin in the raw material by divalent metal ions and demethoxylated hypomethoxylation. In the molded product, a gelling agent other than pectin in the raw material is not added, and the acidity of the jelly molded product is adjusted to 4% or less.

The jelly molding is preferably a jelly shaped product because used to heat treatment at heat treated ones or 85 ° C. or higher at 85 ° C. or higher. The raw material is preferably a citrus juice residue. The jelly molded product preferably has a sugar content of 10% or more in terms of Brix value and a pH of 2.7 or more.

In another embodiment of the present invention, in the method for producing a jelly shaped product, a step of crushing the pectin-containing fruit or vegetable as a raw material, the pectin in the raw material, and a divalent metal ion and Forming a jelly by gelling by demethoxylation and low methoxylation, and then dipping the jelly-shaped molded product in a solution having an acidity of 4% or less so that the jelly-shaped molded product has an acidity of 4%. The method is characterized by including the following adjusting step. After the step of adjusting the acidity of the jelly molding to 4% or less, it is preferable to include the step of heating the jelly molding to 85 ° C. or higher. The median diameter of the raw material after crushing the raw material is preferably 500 μm or less.

  According to the present invention, heat resistance can be improved in a jelly molded product obtained by gelling reaction of pectin.

Hereinafter, an embodiment of a jelly molded product embodying the present invention will be described.
The jelly molding of the present embodiment is obtained by using pectin-containing fruits or vegetables as a raw material. Specific examples of fruits or vegetables containing pectin are not particularly limited, and known materials can be appropriately used. One of these raw materials may be used alone, or two or more thereof may be used in combination.

  Among fruits or vegetables, citrus fruits are preferably used from the viewpoint of containing a large amount of pectin. Specific examples of citrus fruits include citrus fruits such as lemon, lime, shikwasa, sudachi, yuzu, daidai and kabosu, grapefruit, navel orange, valencia orange, sour orange, hassaku, mandarin orange, Iyokan, ponkan, sweet summer, Buntan. Etc. Furthermore, from the viewpoint of containing a large amount of pectin and the recycling of waste, citrus juice residue is more preferably used. The squeezing residue contains pulp made of water-insoluble solids and a very small amount of juice that cannot be squeezed. Pulp is composed of pericarp (albedo, flabedo), agate membrane, part of cypress, and tissues such as seeds, and in addition to dietary fiber, contains pectin necessary for gelation.

  The acidity of the jelly molding of the present embodiment is adjusted to 4% or less. As a specific example of the adjustment in the present invention, when adjusting the acidity of more than 4% to 4% or less in the step of obtaining a jelly molding from a raw material, the acidity once exceeding 4% due to concentration etc. When the acidity is adjusted to 4% or less for the purpose of imparting heat resistance, or when the acidity is increased for the purpose of changing taste and flavor, the acidity is within the range of 4% or less so that the heat resistance of the gel is not lost. This includes cases such as when making adjustments in. Therefore, for example, a jelly molded product having an acidity of 4% or less obtained without adjusting the acidity in the step of obtaining a jelly molded product from a raw material does not correspond to the jelly molded product of the present embodiment. The acidity indicates the mass% (w / w%) concentration of the acid contained in the target. The acidity can be measured by a neutralization titration method using an acidity measuring device (acidity meter). For example, the test solution is neutralized with an alkaline solution (0.1 mol / L sodium hydroxide is used in the case of JAS acid measurement method), and the acidity is determined by the amount of the alkaline solution necessary for neutralization. You can The acid used for adjusting the acidity is not particularly limited as long as it is an inorganic acid or an organic acid applicable to foods and drinks, but an organic acid is preferably applied. Specific examples of the acid include inorganic acids such as phosphoric acid and hydrochloric acid, and citric acid, fumaric acid, malic acid, succinic acid, glutaric acid, pyruvic acid, acetic acid, formic acid, tartaric acid, lactic acid, ascorbic acid, various amino acids and the like. Examples thereof include carboxylic acids. These acids may be used alone or in combination of two or more. These acids are appropriately selected as desired in consideration of acidity, taste, flavor and the like. Also, a buffering effect may be imparted by adding a salt. The acidity of the jelly-molded product can be adjusted by adding an acid, adding water, or concentrating in the production process.

  The sugar content of the jelly-molded product of the present embodiment is not particularly limited, but the Brix value is preferably 10% or more, more preferably 15% or more, still more preferably 20% or more. When the Brix value is 10% or more, the gel structure of the jelly molding becomes a structure that is less likely to be broken. In addition, heat resistance can be further improved.

  The pH of the jelly molded product of the present embodiment is not particularly limited, but is preferably 2.7 or higher, more preferably 3 or higher. When the pH value is 2.7 or more, the gel structure of the jelly molding becomes a structure that is less likely to be broken, and the texture can be further improved. In addition, heat resistance can be further improved. In addition, it is possible to further reduce water separation from the jelly molding.

Next, a method for manufacturing the jelly-molded product of the present embodiment configured as described above will be described.
The jelly-molded product of the present embodiment in which the acidity is adjusted to 4% or less is obtained by, for example, the following two manufacturing methods. The first production method is a step of forming the above-mentioned pectin-containing fruit or vegetable as a raw material into a jelly by gelling reaction with pectin in the raw material, and then forming the jelly-shaped product with an acidity of 4 % Of the solution to adjust the acidity of the jelly molding to 4% or less.

  The raw material is preferably pulverized before the gelation reaction in order to facilitate the gelation reaction of pectin necessary for gelation from the raw material. The crushing treatment can be carried out using a known crusher, such as a mixer. Pulverization is performed by pulverizing. The particle size of the pulp after pulverization is not particularly limited, but smaller particles give less gel breakage because the cross-linked structure of the gel is less hindered. The particle size of the pulp is preferably 500 μm or less, more preferably 150 μm or less in terms of median diameter (50% diameter). The particle size of the pulp can be adjusted by the crushing time, the use of a mesh and the like.

  The content of pectin in the finely divided pulp is not particularly limited, but it is preferably 0.5% by mass or more, more preferably 0.66% by mass or more, still more preferably 0. 9 mass% or more, and most preferably 1 mass% or more. When the content of pectin is 0.5% by mass or more, the heat resistance of the jelly molding can be further improved. Also, less water is released from the jelly molding. The content of pectin in the pulp can be appropriately adjusted by water addition or concentration treatment.

  A known method can be appropriately adopted for the gelation reaction with pectin in the raw material, and it can be carried out by, for example, addition of a metal ion, demethoxylation (low methoxylation) with pectin methylesterase, or the like. Specific examples of the metal ion include divalent metal ions such as calcium ion and magnesium ion. The conditions for the demethoxylation reaction with pectin methylesterase are appropriately determined depending on the type and origin of the applied pectin methyl esterase. The addition of the metal ion in the gelation reaction and the demethoxylation with pectin methyl esterase may be carried out on one side, but both are preferably carried out from the viewpoint of further promoting the molding by gelation. When both are performed, the order is not particularly limited, and they may be performed simultaneously.

  The composition of the solution having an acidity of 4% or less, which is used in the step of immersing the jelly-shaped molded article in the solution having an acidity of 4% or less, is appropriately determined according to the composition of the intended jelly molded article. The composition of the intended jelly-shaped product is determined according to the volume and composition of the jelly-shaped molded product before the dipping treatment, and the volume and composition of the solution having an acidity of 4% or less used during dipping. The Brix value of the target jelly molding is preferably 10% or more, more preferably 15% or more, still more preferably 20% or more, and the pH is preferably 2.7 or more, more preferably 3 or more. The composition of the solution having an acidity of 4% or less is preferably adjusted.

  The conditions of the dipping treatment in the step of immersing the jelly-shaped molded product in a solution having an acidity of 4% or less are not particularly limited, but all the inside of the jelly-shaped molded product should be equilibrated with a solution having an acidity of 4% or less. Is preferred. By setting the acidity of all the inside of the jelly-shaped molded product to 4% or less, the gel structure of the jelly-shaped molded product becomes a structure that is less likely to break. In addition, heat resistance can be further improved.

  The temperature of the dipping treatment is preferably 0 to 40 ° C, and more preferably 3 to 30 ° C from the viewpoint of preventing deterioration of quality and the viewpoint of efficiency. The time of the dipping treatment is appropriately set from the viewpoints of the treatment temperature, the treatment efficiency, the completion of the overall equilibration, etc., but is preferably 1 to 24 hours, more preferably 5 to 20 hours.

  In the second production method, a solvent is added to a pectin-containing fruit or vegetable raw material to adjust the acidity of the solution containing the raw material to 4% or less, and then the pectin in the raw material is gelled to form a jelly form. The process consists of: The step of adding a solvent to the fruit or vegetable raw material containing pectin is, for example, adding and mixing an aqueous solution having an acidity of 4% or less to the fruit or vegetable pulp after the crushing treatment to reduce the acidity of the resulting mixed solution to 4% or less. Can be carried out. Alternatively, the acidity of the mixed solution may be adjusted to 4% or less by adding an aqueous solution having an acidity of 4% or less to the fruit or vegetable raw material and then pulverizing the mixture. When a solvent is added to the raw material, the pectin content in the finally obtained jelly molded article decreases, so the content of pectin after the addition is preferably 0.5% by mass or more, more preferably 0.66% by mass. % Or more, and more preferably 0.9% by mass or more. In order to suppress the decrease in the content of pectin due to the addition of the solvent as much as possible, the acidity of the added solvent is preferably lower.

  The composition of the solvent added to the raw material is appropriately determined according to the composition of the intended jelly molded product. The composition of the intended jelly molding is determined according to the volume and composition of the raw material (pulp) before adjusting the acidity, and the volume and composition of the solvent to be added. The Brix value of the target jelly molding is preferably 10% or more, more preferably 15% or more, still more preferably 20% or more, and the pH is preferably 2.7 or more, more preferably 3 or more. The composition of the solvent to be added is preferably adjusted. For the gelation reaction with pectin in the raw material after adjusting the acidity, the same method as the first production method can be applied.

  The jelly molded product having the acidity adjusted to 4% or less obtained as described above may be heat-treated from the viewpoint of enabling room temperature storage or room temperature distribution. The heating temperature is appropriately set according to the purpose, but is preferably 85 ° C or higher, more preferably 90 ° C or higher. The heating temperature is preferably lower than 100 ° C. from the viewpoint of suppressing gel disintegration. The heat treatment time is appropriately set according to the heating temperature.

Next, the operation of the jelly-molded product of the present embodiment configured as described above will be described.
The jelly molded product of the present embodiment is a fruit or vegetable having an acidity of more than 4% as a raw material, and the jelly molded product obtained by the gelation reaction with pectin in the raw material undergoes a step of adjusting the acidity Is adjusted to 4% or less. As a result, the heat resistance of the jelly molding is significantly improved as compared with the jelly molding obtained by a simple gelling reaction of pectin. Then, the jelly molding can be heat-treated while maintaining the gel structure.

According to the jelly molding of the present embodiment, the following effects can be obtained.
(1) In the jelly-molded product of the present embodiment, the acidity of the jelly-molded product is adjusted to 4% or less. Therefore, the heat resistance can be improved in a jelly-molded product obtained by using a fruit or vegetable containing pectin as a raw material and performing gelation reaction with pectin in the raw material.

  (2) The jelly molded product of this embodiment has improved heat resistance. Therefore, heat treatment can be performed in order to enable normal temperature storage or normal temperature distribution in the form of a jelly molding. In addition, it can be used for cooking with heating in the form of a jelly molding. Thereby, the availability of fruits or vegetables containing pectin can be expanded.

(3) Further, it is not necessary to perform sterilization treatment using an apparatus for ultrahigh pressure treatment, and the sterilization treatment cost for storage at room temperature can be greatly reduced.
(4) Preferably, no gelling agent is added to the jelly molding of this embodiment. Therefore, it becomes possible to heat-treat the jelly molded product obtained from fruits or vegetables as a raw material without adding a gelling agent.

  (5) The jelly-molded product of the present embodiment is preferably formed into a jelly-like product by a gelling reaction with pectin in a fruit or vegetable containing pectin, and then the jelly-shaped product has an acidity of 4% or less. It can be obtained by the step of adjusting the acidity of the jelly-molded product to 4% or less by immersing it in the solution. Therefore, it is not necessary to reduce the concentration of pectin in the jelly molding by adding the solvent, and the acidity of the jelly molding can be adjusted to 4% or less.

  (6) The jelly molded product of the present embodiment is preferably a gel containing pectin in a raw material after adding a solvent to a fruit or vegetable raw material containing pectin to adjust the acidity of a solution containing the raw material to 4% or less. It can be obtained by a step of forming into a jelly by a chemical reaction. Therefore, it is not necessary to carry out the dipping treatment in order to replace the composition of the jelly-like molded product, and the product can be manufactured in a short time.

  (7) The jelly-molded product of the present embodiment is particularly preferably applied to those used for heat treatment at 85 ° C. or higher. In general, a jelly molded product gelled with pectin is likely to cause gel collapse under high temperature conditions of 85 ° C. However, the jelly-molded product of the present embodiment has improved heat resistance, so that the heat treatment can be easily carried out.

  (8) The jelly-molded product of this embodiment is preferably heat-treated at 85 ° C. or higher. Therefore, it is sterilized in the form of a jelly molding to enable room temperature storage or room temperature distribution.

  (9) In the jelly-molded product of the present embodiment, citrus juice residue is preferably used as a raw material. Therefore, by-products after fruit juice extraction can be reused, and resources can be effectively used. In addition, a jelly molding can be manufactured at low cost.

  (10) The jelly-molded product of the present embodiment greatly improves the preservability as compared to raw fruits and the like, and easily adjusts the hardness of the gel by adjusting the pectin content and the like. be able to. Therefore, it can be more easily ingested as compared with fruits and vegetables, especially for children and the elderly.

  Further, conventionally, from the viewpoint of imparting a texture, processed foods and drinks that directly use the fruit and vegetable tissue are known, but handling and processing are not easy, and the fruit and vegetable tissue easily collapses by heat treatment. Therefore, it was difficult to manufacture at low cost. On the other hand, the jelly-molded product of the present embodiment can be stored at room temperature, and its handleability and processability are remarkably improved as compared with the fruit and vegetable structure.

The above embodiment may be modified as follows.
Jelly molding of the above embodiments, a jelly molded product obtained by gelation reaction caused by the pectin in the material, the gelling agent as added pressure was not blended such as gelatin, agar, carrageenan, glucomannan and the like.

  -Jelly moldings of the above embodiment, within a range that does not impair the effects of the present invention, additives such as glucose, sucrose, fructose, lactose, dextrin, dietary fiber, and sugars such as polysaccharides, stevia, aspartame, And sweeteners such as sugar alcohols, flavors, dyes, stabilizers, vitamins, amino acids, various minerals, oily ingredients such as vegetable oils and animal oils, and natural ingredients such as fruit juice may be appropriately mixed.

  -As the raw material of the jelly molded product of the above-mentioned embodiment, it may be possible to apply the one obtained by roughly extracting or purifying pectin from the crushed fruit or vegetable pulp. Even if such a raw material is used, it is possible to improve the heat resistance of the jelly molding after the acidity adjustment. From the viewpoint of obtaining the flavor of fruits or vegetables, or the viewpoint of ingesting nutrients derived from fruits or the like, it is preferable to apply pulp obtained by crushing fruits or vegetables as a raw material as it is.

  In the first method for producing a jelly molded product according to the above-mentioned embodiment, water or a concentration treatment is performed from the viewpoint of changing the fluidity of the pulp that has been refined before the gelation treatment and adjusting the acidity or Brix value of the pulp. You may go. Further, from the viewpoint of adjusting the pH of the pulp before the gelation treatment, a pH adjuster containing an organic acid or a salt thereof may be added.

  -The jelly molding of the above-mentioned embodiment was manufactured by the above-mentioned 1st manufacturing method or the 2nd manufacturing method. However, after adjusting the acidity of the solution containing the raw material, it is formed into a jelly by gelling reaction with pectin in the raw material, and the jelly-like molded article is further immersed in a solution having an acidity of 4% or less, The acidity of the jelly molding may be adjusted to 4% or less.

  The packaging form of the jelly-molded product of the above embodiment is not particularly limited, and a known packaging form, for example, a configuration in which each container made of synthetic resin, glass or metal is filled can be adopted. From the viewpoint of enabling long-term storage or transportation at room temperature after the heat treatment, a heat-resistant, airtight or light-shielding container that can be sealed can be used.

  -The shape and size of the jelly-molded product of the above embodiment is not particularly limited, and can be appropriately determined according to the purpose and the like.

Next, the embodiment will be described more specifically with reference to examples and comparative examples.
Jelly moldings were manufactured by the manufacturing method described in each of the examples and comparative examples, and a heat resistance test was performed on the obtained jelly moldings.

<Test Example 1: Method of adjusting acidity by immersion treatment after gelation treatment>
(Example 1)
Raw lemon fruit was used as a raw material and squeezed with an in-line squeezing machine to obtain a mixture of fruit juice and pulp. This mixture was filtered by passing through a pulper finisher (about 0.5 mm mesh) to separate pulp and fruit juice. The obtained pulp was pulverized (crushed) with a household mixer to give a paste having a median diameter of 94 μm. This pasty pulp had a Brix value of 9.3%, an acidity of 5.6% (w / w), a pH of 2.5, and a pectin content of 1.5% by mass. 150 g of this was weighed and transferred to another container, 0.2 g of trisodium citrate as a pH adjuster was dissolved in 9.8 g of ion-exchanged water, and then added.

  Then, as a calcium ion source necessary for the gelation reaction, 1.5 g of fermented calcium lactate was dissolved in 8.5 g of ion-exchanged water and then added. The one prepared in this way is hereinafter referred to as "prepared solution". The Brix value of the prepared liquid was 10.3%, the acidity was 5.0%, and the pH was 2.7. After adding 0.5 mL of a pectin methyl esterase solution (manufactured by Shin Nippon Kagaku Kogyo: Sumiteam PME) to the obtained preparation liquid and stirring well, an aluminum tray (standard vat 7: outer size 189 × 132 × 27 mm) Then, the mixture was allowed to stand for 1 hour in a constant temperature bath at 45 ° C. for gelation reaction. The obtained gel (jelly-like molded product) was taken out from the tray and cut into a die shape of about 7 mm square with a kitchen knife. This was placed on a mesh and allowed to stand at room temperature, and after 30 minutes, the amount of water separation was measured. Next, a syrup solution (sucrose solution with a Brix value of 50%) shown in Table 1 below was added to a heat-resistant plastic pouch as a solution having an acidity of 4% or less, and the jelly-like molding after measuring the amount of water separation. About 70 g of the product was immersed and then sealed. The jelly-like molded product and the syrup solution are adjusted to have the same amount (mass ratio). The pouch was stored in a refrigerator (4 ° C.) for about 1 day to equilibrate the jelly-like molded product and the syrup solution. The jelly-shaped molded product after equilibration was used as the jelly-shaped molded product of Example 1. Table 2 shows the Brix value, acidity, and pH of the jelly-molded article of Example 1. The measurement was performed after homogenizing the jelly molding. Further, after the equilibration treatment, the pouch was placed in a hot water bath, the jelly molding was heated to 95 ° C., held for 10 minutes for heat sterilization, and then water cooled.

(Example 2)
In Example 1, except that 0.5 g of trisodium citrate as a pH adjuster was dissolved in 9.5 g of ion-exchanged water after the pulp was subjected to the refining treatment and then added to adjust the pH of the prepared liquid to 2.8. It carried out similarly.

(Example 3)
The same procedure as in Example 1 was carried out except that 1 g of trisodium citrate as a pH adjuster was dissolved in 9 g of ion-exchanged water after the pulp was subjected to the refining treatment and then added to adjust the pH of the preparation liquid to 2.9. .

(Example 4)
In Example 1, except that the pulp was refined, 1.5 g of trisodium citrate as a pH adjuster was dissolved in 8.5 g of ion-exchanged water and then added, and the pH of the preparation liquid was adjusted to 3 in the same manner. Carried out.

(Example 5)
The same procedure as in Example 1 was repeated except that 2 g of trisodium citrate as a pH adjuster was dissolved in 8 g of ion-exchanged water after the pulp was subjected to the refining treatment and then added to adjust the pH of the prepared liquid to 3.1. .

(Example 6)
In Example 1, except that the pulp was subjected to a refining treatment, 2.75 g of trisodium citrate as a pH adjuster was dissolved in 7.25 g of ion-exchanged water, and then added to adjust the pH of the preparation liquid to 3.2. It carried out similarly.

(Example 7)
Example 5 was carried out in the same manner as in Example 5, except that the median diameter of the pulp after the refinement treatment was 481 μm.

(Example 8)
Example 5 was carried out in the same manner as in Example 5, except that the median diameter of the pulp after the refinement treatment was 346 μm.

(Example 9)
Example 5 was carried out in the same manner as in Example 5, except that the median diameter of the pulp after the refinement treatment was set to 255 μm.

(Example 10)
Example 5 was carried out in the same manner as in Example 5, except that the median diameter of the pulp after the refining treatment was 151 μm.

(Example 11)
Example 5 was carried out in the same manner as in Example 5, except that the syrup solution shown in Table 1 was used as a solution having an acidity of 4% or less, the sucrose content was 10% by mass, and the Brix value was 10%.

(Comparative Examples 1-10)
In Comparative Examples 1 to 10, in each of Examples 1 to 10, after adding a jelly-like molded product and a syrup solution to a plastic pouch, the temperature was immediately raised to 95 ° C. without equilibration treatment. The same procedure was performed, except that heat sterilization treatment was performed by holding for 10 minutes. The jelly-shaped molded product obtained after the gelation reaction was used as the jelly-shaped molded product of each comparative example, and the Brix value, acidity, and pH were measured. The measurement was performed after homogenizing the jelly molding. The results are shown in Table 2.

(Comparative Example 11)
In Example 5, the syrup solution shown in Table 1 had a sucrose content of 3.7% by mass, anhydrous citric acid 5.0% by mass, and trisodium citrate 2.1% by mass, and a pH of 3.1. , Acidity of 5.0%, and Brix value of 10%.

(Example 12)
Example 5 was carried out in the same manner as in Example 5, except that the syrup content shown in Table 1 was changed to 30% by mass of sucrose, pH 5.3, acidity 0%, and Brix value 30%.

(Example 13)
In Example 5, the syrup solution shown in Table 1 had a sucrose content of 46.9% by mass, anhydrous citric acid 2.5% by mass, and trisodium citrate 1.0% by mass, and a pH of 3.1. , Acidity of 2.6%, and Brix value of 50%.

(Comparative Example 12)
In Example 5, for the syrup solutions shown in Table 1, the sucrose content was 43.4% by mass, anhydrous citric acid 5.0% by mass, and trisodium citrate 2.3% by mass, and the pH was 3.1. , Acidity of 5.0%, and Brix value of 50%.

(Heat resistance test)
The shape of the jelly-molded product after the heat treatment in each example was compared with that before the heat treatment, and the heat resistance was evaluated by visual observation depending on whether or not the die shape was maintained. Similar to the one before the heat treatment, if the die shape is maintained well: ◎, if the die shape is almost maintained: ○, if the die shape is partially broken: △, most of the die shape When is broken: evaluated as x.

As shown in Table 2, it was confirmed that heat resistance was obtained when the acidity of the jelly molded product was 4% or less.

(Reference example 1)
Example 11 was carried out in the same manner as in Example 11 except that the temperature was raised to 100 ° C. and the heat sterilization treatment was performed by holding for 10 minutes. As a result, it was found that a part of the die shape was broken. It was confirmed that the temperature of the heat sterilization treatment is preferably not too high.

<Test Example 2: Method of adjusting acidity before gelation treatment>
(Example 14)
Raw lemon fruit was used as a raw material and squeezed with an in-line squeezing machine to obtain a mixture of fruit juice and pulp. This mixture was filtered by passing through a pulper finisher (about 0.5 mm mesh) to separate pulp and fruit juice. The obtained pulp was pulverized (crushed) with a household mixer to give a paste having a median diameter of 94 μm. This pasty pulp had a Brix value of 9.3%, an acidity of 5.6% (w / w), a pH of 2.5, and a pectin content of 1.5% by mass. 20% (pulp: sucrose solution (mass ratio) = 80: 20) of a sucrose solution adjusted to have a Brix value of 9.3% was added thereto and mixed well. 150 g of this was weighed and transferred to another container, and 2 g of trisodium citrate as a pH adjuster was dissolved in 8 g of ion-exchanged water and then added.

  Then, as a calcium ion source necessary for the gelation reaction, 1.5 g of fermented calcium lactate was dissolved in 8.5 g of ion-exchanged water and then added to prepare a preparation liquid. The Brix value of the prepared liquid was 10.2%, the acidity was 4.0%, and the pH was 3.25. After adding 0.5 mL of a pectin methyl esterase solution (manufactured by Shin Nippon Kagaku Kogyo: Sumiteam PME) to the obtained preparation liquid and stirring well, an aluminum tray (standard vat 7: outer size 189 × 132 × 27 mm) Then, the mixture was allowed to stand for 1 hour in a constant temperature bath at 45 ° C. for gelation reaction. The obtained gel (jelly-like molded product) was taken out from the tray and cut into a die shape of about 7 mm square with a kitchen knife. This was placed on a mesh and allowed to stand at room temperature, and after 30 minutes, the amount of water separation was measured. Next, a syrup solution (sucrose solution with a Brix value of 50%) shown in Table 1 was added to a heat-resistant plastic pouch as a solution having an acidity of 4% or less, and a jelly-like molded product after measuring the amount of water separation. About 70 g was immersed and then sealed. The jelly-like molded product and the syrup solution are adjusted to have the same amount (mass ratio). The pouch was immediately placed in a hot water bath without equilibration treatment, the jelly molding was heated to 95 ° C., held for 10 minutes for heat sterilization, and then water cooled. The jelly-shaped molded product obtained by the gelation reaction was used as the jelly-shaped molded product of Example 14, and the Brix value, acidity, and pH were measured. The results are shown in Table 3.

(Comparative Example 13)
Example 14 was carried out in the same manner as in Example 14, except that the mixing ratio of the pulp: sucrose solution was 90:10 (mass ratio).

(Example 15)
Example 14 was carried out in the same manner as in Example 14, except that the mixing ratio of the pulp: sucrose solution was 70:30 (mass ratio).

(Example 16)
Example 14 was carried out in the same manner as in Example 14, except that the mixing ratio of the pulp: sucrose solution was 60:40 (mass ratio).

As shown in Table 3, it was confirmed that the heat resistance of the jelly molded product was obtained even when the acidity was adjusted before the gelation treatment and the acidity of the jelly molded product was 4% or less.

Next, technical ideas that can be understood from the above-described embodiment and other examples will be added below.
(A) A method for improving the heat resistance of a jelly molded product, which comprises using a fruit or vegetable containing pectin as a raw material, and adjusting the acidity of the jelly molded product obtained by a gelling reaction with pectin in the raw material to 4% or less.

  (B) The step of immersing the jelly-shaped molded article in a solution having an acidity of 4% or less is a step of equilibrating all the inside of the jelly-shaped molded article with the solution having an acidity of 4% or less. A method for producing the jelly-molded product, comprising:

  (C) In the method for producing a jelly molding, a solvent is added to a pectin-containing fruit or vegetable raw material to adjust the acidity of the solution containing the raw material to 4% or less, and then the gel containing pectin in the raw material. A method for producing a jelly molded article, which comprises a step of molding into a jelly by a chemical reaction.

  (D) In a jelly-molded product obtained by using a pectin-containing fruit or vegetable as a raw material and a gelling reaction with pectin in the raw material, the acidity of the jelly-shaped product is 4% or less for the purpose of imparting heat resistance to the gel. A jelly molding characterized by being adjusted.

Claims (7)

A fruit or vegetable containing pectin is used as a raw material, and in the jelly molding obtained by gelation of pectin in the raw material by divalent metal ions and demethoxylation and low methoxylation , gel other than pectin in the raw material is obtained. No agent is added,
An acidity of the jelly molding is adjusted to 4% or less, and a jelly molding.   The jelly molded product according to claim 1, wherein the jelly molded product is a heat-treated product at 85 ° C or higher, or a jelly molded product for use in heat treatment at 85 ° C or higher.   The said raw material is a citrus juice extraction residue, The jelly molded article of Claim 1 or 2 characterized by the above-mentioned.   The jelly molded product according to any one of claims 1 to 3, wherein the jelly molded product has a sugar content of 10% or more in terms of Brix value and a pH of 2.7 or more. The method for producing a jelly molding according to any one of claims 1 to 4,
A step of crushing the raw material using fruits or vegetables containing pectin,
A step of forming into a jelly by gelation by divalent metal ions and demethoxylated low methoxylation by only pectin in the raw material,
Next, the method comprises the step of adjusting the acidity of the jelly-shaped product to 4% or less by immersing the jelly-shaped molded product in a solution having an acidity of 4% or less. Method.   The step of adjusting the acidity of the jelly molded article to 4% or less, and then the step of heating the jelly molded article to 85 ° C. or higher is included, and then the jelly molded article of claim 5 is included. Production method.   The method for producing a jelly molded product according to claim 5 or 6, wherein the raw material after crushing the raw material has a median diameter of 500 µm or less.